JPS6087736A - Production of cheeselike food - Google Patents

Abstract

PURPOSE:To produce a cheeselike food having good quality without soybean smell, by treating separated soybean protein exhitibiting substantially no gelation ability with a microbial rennet by the enzymic method, and using the resultant proteinaceous material as a base material. CONSTITUTION:Separated soybean protein with >=90% protein content exhibiting substantially no gelation ability or a mixture thereof with a small amount of another protein, e.g. casein, is treated with a microbial rennet at about 30-35 deg.C for about 10-40min by the enzymic method. The resultant proteinaceous material obtained by the enzymic treatment as a base material is incorporated with one or more of protein, fat, flavor, colorant, emulsifying agent, stabilizer, etc., and the resultant mixture is emulsified under heating.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a cheese made by treating isolated soybean protein with a protein content of 90% or more and having substantially no gelling ability with microbial rennet. This article relates to a method for producing M-type foods.

BACKGROUND ART Conventionally, as a method for producing cheese-like foods using enzyme-treated soybean protein as a base material, a method for producing cheese cup foods using enzyme-treated soybean flour as a base material has been proposed. For example, defatted soybean flour, full-fat soybean flour, or a mixture thereof is treated with an enzyme agent such as Takajustase.
A method for producing cheese-like foods using II as a base material (Japanese Patent Publication No. 40-21230), as well as methods for producing cheese-like foods by treating full-fat bean flour with a neutral proteolytic enzyme, and by treating water-soluble foreign Ω casein with a neutral proteolytic enzyme. A method for producing cheese-like foods using a mixture of processed foods as a base material (Special Publication No. 45-7950)
No.) etc. are known.

However, in these known methods, the enzyme-treated soybean material used as the base material has a low protein content and also contains carbohydrates, so browning of the carbohydrates is likely to occur during heat treatment during the manufacturing process (such as browning of the main cheese powder). In addition, the above method has the drawback that it does not have a good color tone and has poor storage stability because it contains carbohydrates.Furthermore, the above method requires extremely long enzyme treatment of 8 hours and 96 hours, as seen in the description. Because this process is carried out for a long period of time, the degree of decomposition of the protein in the raw materials progresses too much, resulting in the resulting cheese-like product having a very soft structure and a strong bitter flavor.・ The purpose of this is to eliminate the drawbacks of the above-mentioned method. A method of using isolated soy protein with a high protein content as a base material is also considered, but it is not suitable for cheese-like products because of the odor characteristic of soy protein, and because isolated soy protein has high water absorption, this method is considered. Cheese-like products prepared using this as a base material are not practical because their structure is easily crushed and becomes grainy.

In view of the recent consumer preference for foods using soybean protein as health foods, the present inventor investigated the production of cheese-like foods using soybean protein as a base material, and found that Focusing on isolated soy protein, which contains a high content of 1% or more and shows virtually no gelling ability,
By enzymatically treating 411 soybean protein with microbial rennet for a short time and using it as a base material, the above-mentioned drawbacks of conventional cheese-like foods prepared using soybean protein are avoided. The present invention was developed based on the knowledge that cheese-like foods of good quality are (q).

That is, an object of the present invention is to provide a method for producing a cheese-like food with good texture and flavor using soybean protein.

The present invention will be explained in detail below.

In the present invention, an isolated soybean protein having a total protein content of 90% or more and showing virtually no gelling ability, or a mixture of the isolated soybean protein with 1A of protein (h), is used for a short period of time with microbial rennet. It is characterized in that it is prepared into a cheese-like form using the protein material obtained by the treatment as a base material.

The isolated soybean protein used as a raw material in the present invention has a high protein content of 90% or more, and has the property of not exhibiting gelling ability on actual brewing.The basic operations for its preparation are as follows. It is.

As the defatted soybean raw material, one with a low degree of protein denaturation, in other words, one with a very high water-soluble protein index (NSI), is selected, and the processing temperature in the protein extraction process of such defatted soybean is maintained at a low temperature. At the same time, the pH is adjusted and the protein is collected. In addition, protein degradation during the extraction process
The P1 element may be allowed to act for a short time.

In the present invention, microbial rennet, such as Mucor
Enzyme obtained from Mucor pusillus Lindt etc. (these enzyme preparations are commercially available) is added and incubated at a temperature of about 30 to 35°C for a short period of time, usually 10
Let it act for about 40 minutes. In this enzyme treatment, in order to control the degree of decomposition of soybean protein within a certain range, a mixture of isolated soybean protein and the above-mentioned rennet is dispensed into a batch-rise process, and the above-mentioned mixture is produced at a high speed of 11'l≧. The project should be completed within a relatively short period of time. In particular, care must be taken when enzymatically treating a large amount of food at the same time because the processing time becomes long and the degree of protein decomposition changes over time, making it impossible to produce cheese-like foods of constant quality.

Furthermore, in the present invention, a mixture of isolated soybean protein and a small amount of other protein materials, such as casein or white vegetable protein, may be treated with an enzyme in the same manner as described above.

Next, using the protein material treated with the C enzyme as described above as a base material, additives commonly used in the production of cheese-like foods using soybean protein, such as protein materials and Jltj fats, are added. , flavors, colorants, emulsifiers, and stabilizers (for example, xanthan gum, locust Bingham, etc.) are appropriately added and mixed, and the mixture is emulsified under heating, and then cooled to obtain a cheese-like product.

The cheese-like product thus obtained exhibits a fine, elastic and good texture, chewy texture and excellent slicability.

In addition, this product has the bright color and luster inherent to cheese, has no soybean odor, has a good flavor, and has excellent storage stability because it does not contain carbohydrates.

As mentioned above, according to the present invention, it is possible to produce a cheese-like food of excellent quality using soybean protein, and in addition, the time required for uUlli can be shortened to 11J, which is t4
This has the advantage of providing an extremely advantageous method in terms of productivity.

EXAMPLES The present invention will be explained in more detail with reference to Examples below.

Example Isolated soybean protein with a protein content of 92% and showing almost no gelling ability (U.S., Archer Dani Nicollus Co., Ltd.)
(Manufactured by Mindland) 2.8 kg Add to 20 kg of warm water adjusted to a temperature of 30 to 35°C and mix, add Mucor Pucilus Lint's rennet (Meito Sangyo fIM, trade name MR Rennet) to this mixture. ) by adding 20g 3
The reaction was carried out for 20 minutes at a temperature of 0-35°C.

The protein material thus obtained by enzymatic treatment was mixed with hydrogenated soybean oil (melting point 34°C > 8 kt), 6 kg of rennet casein, 1 kg of sodium monophosphate, and 400 g of salt.
, colorant 408, emulsifier 40g, flavor 800g and xanthan gum 40g were added and stirred at high speed (1500r, p, m) in a Stefan emulsifier at 80°C.
A uniform emulsion was obtained by heating and melting the mixture to a temperature of .

This emulsion is cooled to below 10°C to produce a cheese-like food.
:4.

For comparison, cheese-like products were prepared according to the same procedure as described in the above examples, except that commercially available enzyme preparations of alcalase and papain were used in place of the microbial rennet.

Next, the results of sensory evaluation of the quality of each of these products are shown in the table below.

Note) Appearance, slicability, color and flavor in the table are 20.
Sensory evaluation was performed using a panel consisting of names, with 10 points being very good and 0 points being very bad.

As can be seen in the above table, when a cheese-like product is produced using the isolated soybean protein enzyme-treated with microbial rennet as a patch according to the present invention, a product of good quality can be obtained.

Applicant: Snow Brand Milk Products Co., Ltd. Agent Miya 1) Yutaka Hiro

Claims (1)

[Scope of Claims] ■ Isolated soybean protein having a protein content of 90% or more and showing virtually no gelling ability, or a mixture of the isolated soybean protein and other proteins, with microbial rennet 1- A method for molding a cheese-like food, characterized in that it is prepared into a cheese-like form using a protein material obtained by short-time enzyme treatment as a raw material. 2 Claim 1 in which the other protein is casein
Manufacturing method described in section. 3 Enzymatic treatment with microbial rennet at 10 to 40
The manufacturing method according to claim 1, which is carried out for a short time of about minutes. 4. Claims that the protein product is prepared into a cheese-like form by adding and mixing one or more of proteins, fats, flavors, coloring agents, emulsifiers, stabilizers, etc. to the above-mentioned protein material as a base material, and emulsifying the mixture under heating. The manufacturing method according to item 1.